roll-up image
Whisky Cocoa Entremet Plated 10
Part 1: deZaan Rich Terracotta Parfait
Zutaten
Methode
  1. Whip 800g of cream till soft peaks and set aside in the fridge.

  2. Place egg and egg yolk in a mixing bowl with a Wisk, and turn on high speed till fluffy.

  3. Add granulated sugar in a pot with a little bit of water and boil till 121 degrees (249.8 Fahrenheit). Pour slowly into the egg and egg yolk to create a pate bombe.

  4. Now dissolve the gelatin together with 225g cream and Rich Terracotta cocoa powder and add to the pate bombe.

  5. Take off the base and fold in the whipped cream.

  6. Pipe the finished base into the desired mold for assembly.

Whisky Cocoa Entremet Plated 12
Whisky Cocoa Entremet Plated 8
Part 2: Pink Pepper Red Tuile Base
Zutaten
  • 100g Flour 
  • 100g Granulated Sugar 
  • 5g Red Coloring Powder
  • 2g Pink Pepper Ground
  • 100g Egg white 
  • 100g Coconut Oil (melted) 
Methode
  1. Mix all dried ingredients.  

  2. Add egg whites. Mix until incorporated.  

  3. Add coconut oil. Mix.  

  4. Refrigerate until needed. (Tip: best to take out of refrigerator 30 min to bring tuile batter up to temperature for easy piping. 

  5. Fill the desired mold and bake on 160°C/320°F for approx. 4 min.

  6. Cool down the tuile and take out the mold.

Part 3: Whiskey Cocoa Crémeux
Zutaten
Methode
  1. Bring the cream and milk together with the whiskey and granulated sugar to a boil.

  2. Add a small part of the boiled liquid into the egg yolks and Crimson Red cocoa powder to make a family, pour a back together, and cook slowly till 82°C/179°F.

  3. Add Gelatin and mix.

  4. Strain and transfer to desired molds.

  5. Freeze until set.

Chef Talia Whisky Parfait Plated 2
Part 4: Lemon Gel
Zutaten
  • 300g Lemon Juice
  • 200g Water
  • 100g Granulated Sugar
  • 15g Agar Agar
Methode
  1. Bring all ingredients to a boil except the agar agar.

  2. When all is boiling add the agar agar and cook for one minute.

  3. Cool down the base till set.

  4. When base is set turn this in a mixer till a smooth gel and pass true a small sifter.

  5. Place the gel into a piping bag for use.

Part 5: Assembly
Methode
  1. Start by piping in the Rich Terracotta Parfait halfway into the desired mold and cool down before adding in the whiskey cremeux (insert).

  2. When the parfait is slightly set you can add your frozen whiskey cremeux into the middle and add the last part of the parfait to fill up the mold. Freeze overnight or until set.

  3. When the parfait is frozen you can remove the mold and dust the parfait with deZaan Crimson Red cocoa powder. Then place it on a plate before the parfait comes to temperature.

  4. Finish the parfait with the tuile on top of the cake.

  5. Garnish with lemon gel and gold leaf.

  6. Serve the parfait frozen.

MEHR REZEPTE FÜR Crimson Red

Entdecken Sie Kakao und laden Sie unser Rezeptbuch herunter

8 Köche, 30 Rezepte, 1 Hauptzutat.

request_a_recipe_book
DeZaan Book WebBanner 08

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

Cocoa Insights
Quote
Quote

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
  • The story of cocoa powder from bean to shelf
  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how

knowledge_title